|Quinces||2 Pound (900 Gram, Prepared Weight)|
|Water||3⁄4 Pint (400 Milliliter)|
|Sugar||3 Pound, warmed (1.4 Kilogram)|
Peel, core and slice the quinces and weigh them.
Put them in the pressure cooker with the water.
Put on the lid and bring to medium (10 lb) pressure.
Cook for 10 minutes.
Reduce pressure slowly.
Mash the quinces with a fork so that they are really pulpy.
Then add the sugar and stir until it is dissolved.
Return the uncovered cooker to the heat and boil the jam rapidly, stirring all the time, until the setting point is reached.
Remove the cooker from the heat and allow the contents to settle, then pot and cover.